Ingredients Meat Balls

• 400 grams ground beef
• 100 grams ground pork
• 2 medium cold boiled potatoes and/or breadcrumbs or 3 slices wheat bread
• 200–300 ml half and half or water
• 1 egg
• 4 tbsp. shredded yellow onion
• 1-1.5 tsp. salt
• 2-4 tsp. freshly gound white pepper
• 1 tbsp. butter for cooking

Ingredients Sauce

This will make enough sauce to cover the meatballs. Double the recipe if you plan serving the meatballs with boiled potatoes.

• water
• ½ bouillon
• 100 ml cream
• Soy sauce or Worcestershire sauce for color and taste
• 1.5 tbsp. flour mixed with 2-3 tbsp. of water
• salt and white pepper to taste (use less or no salt if using soy sauce)

Directions

1. Mash potatoes or crumble bread into a bowl.
2. Add cream and let the mix soak for 5-10 minutes.
3. Combine ground pork with ground beef in a larger bowl.
4. Add the cream mix and stir.
5. Add egg, onion, salt, and white pepper and stir until everything is mixed. (It may be easier and faster to put on gloves and use your hands to mix)
6. Moisten cutting board or baking paper with water.
7. Rinse hands in cold water to make rolling the meat balls easier. Place the meat balls on the moist board or paper.
8. For larger quantities of meatballs, use two cast iron skillets; one to brown the meatballs and one with lower heat to fully cook them.
9. Melt 1 tablespoon of butter in a cast iron skillet. When the butter browns (165°C) place some meatballs in the pan without crowding them. Shake the pan so the meatballs get an even brown color all around.
10. Lower the heat and let the meatballs cook until ready, about 10 minutes.
11. Place the meatballs in a bowl with a lid.
12. Without cleaning the pan, add some water and half a bouillon cube. Use a whisk to mix.
13. Add cream and continue whisking
14. To add some color add some soy sauce or Worcestershire sauce.
15. Let it boil.
16. Add the flour-water mix slowly while whisking. Continue whisking and let the sauce simmer for 5 minutes.
17. Add salt and white pepper to taste.
18. Serve the meatballs with the sauce, boiled or mashed potatoes, and lingonberry jam.

Other Traditional Swedish Meat Ball Dishes:

• Substitute lingonberry jam with pickled English cucumber.
• Substitute the ground beef with ground elk, ground bison, or ground moose to make wonderful meatballs. Serve with boiled potatoes and lingonberry jam or stewed fresh chanterelles.
• Spread butter on a Swedish crispy rye bread. Cut leftover cold meatballs in half and place them on the bread. Add salt and white pepper to taste. Serve this open-faced sandwich for lunch or a fika (coffee) break.

Panbiff is a simple everyday homecooked meal (husmanskost).

Ingredients Simple Pan Beef

• 400 grams ground beef
• 100 grams ground pork
• Thickly sliced yellow onion
• Butter for the skillet
• Salt, white pepper, and sugar to taste.

Ingredients Pan Beef

• 400 grams ground beef
• 100 grams ground pork
• 2 cold cooked potatoes
• 100 ml half and half
• 2 yellow onion
• Butter for the skillet
• Salt, white pepper, and sugar to taste.

Directions

1. Thickly slice the onions.
   Mix ground beef with ground pork.
2. If you follow the second recipe, add potato and cream.
3. Moisten cutting board or baking paper.
   Rinse hands in cold water and roll the meat into balls and then flatten them into the shape of burgers (about 6-8).
   Place the burger on the moist board or paper.
4. Melt butter. Brown the burgers, add salt and white pepper, and cook them until brown.
5. Pour out the juice from the skillet and save.
   Fry the sliced onion in melted butter until golden.
6. Add salt and sugar to taste.
7. Serve each burger with onions on top along with boiled potatoes and the saved juice from the skillet.
8. Traditionally served with water, milk or beer to drink.

Other Swedish burgers

Other traditional Swedish burgers that are easy to prepare are Biff à la Lindström and Swedish Parisian Sandwich.

Ingredients for Biff à la Lindström

• 400 grams ground beef
• 100 grams ground pork
• 3-5 slices wheat bread or homemade breadcrumbs or 1-2 cold boiled potatoes
• 200-300 ml water or half and half
• 1-1.5 tsp. salt
• 2-4 tsp. freshly ground white pepper
• 1 egg
• 2 tbsp. chopped onion
• 200 ml chopped pickled red beets (about 10-15 slices)
• 2 tbsp. chopped capers
• 1-2 tbsp. butter for the skillet

Additional Ingredients for Swedish Parisian Sandwich

• One slice a bread for each burger
• One egg for each burger

Directions

1. Crumble the bread into a bowl or mash the cold potatoes.
2. Add water or cream. If you use bread crumbs let them soak for 5-10 minutes.
3. Add salt and pepper.
4. Add mixture to ground meat and stir.
5. Chop the onions, beets, and capers.
6. Add egg, onion, beets, and capers. Stir until everything is mixed. (Using gloves and use your hands may be easier and faster.)
7. Moisten cutting board or baking paper.
   Rinse hands in cold water and form the meat into the shape and size of hamburgers. Place each burger on the moist cutting board or paper.
8. Brown the burgers, eventually add additional salt and grounded white pepper, and cook them until ready.
   Place the burger in a dish and pour the juices from the skillet.

Serve with boiled potatoes and carrots.

Directions for Swedish Parisian Sandwich

1. Lightly fry a slice of bread for each Biff à la Lindström.
2. Place cooked Biff à la Lindström on top of bread.
3. Fry an egg sunny side up for each sandwich and place on top.
4. Sprinkle some parsley on top.

Suggestion

If you have a "Plättlagg" or a Silver Dollar Pancake pan, you can easily cook several eggs at the same time. They also get the perfect shape to put on top of burgers.

Traditionally cooked by sailors at sea. The recipe does not include fresh water and everything can be mixed into one pot.

Choose a cut of beef such as bottom round steak, sirloin tip steak, rump beef, roast beef, or whatever you have in the galley.

Ingredients

• 500-600 grams fresh boneless beef sliced thin
• 4 onions
• 8-10 large potatoes
• 25 grams butter
• salt and pepper
• 1 tsp. dried thyme or a branch of thyme
• 2 bay leaves
• 1 bottle (12 fl.oz.) medium hoppy beer such as pale ale
• 100 ml finely chopped parsley
• pickled beets or pickled cucumber to be served on the side

Directions

1. Lightly pound out the thinly sliced meat into equal sized thin slices.
   Peel and slice the onion.
2. Peel and cut potatoes into half cm thick slices.
3. Brown meat and onion in butter in a cast iron.
4. Add salt and pepper.
   Add thyme, bay leaf and beer.
5. Distribute the potatoes on top.
   Bring to a boil and let simmer gently with the lid on for about 30 minutes until the potatoes are soft and the meat is tender.
6. Sprinkle with parsley and serve the dish in the pot with pickled beets or pickled cucumber on the side.
7. This dish is nicely paired with a pale ale or porter as beverage.

Kalops is yet another dish as common as Swedish Meatballs.

Choose a cut of beef such as bottom round steak, sirloin tip steak, rump beef, or roast beef

"Grillkrydda" is a seasoning that may be hard to find even at Scandinavian stores in the Pacific Northwest. In that case you can make your own. It will turn out similar to the "real" Grillkrydda.

Ingredients

2-4 portions

• 500-600 grams fresh boneless beef meat
• 1 large onion
• 250-300 grams carrots
• Grillkrydda, a Swedish seasoning, to taste
• 2-3 tbsp. butter
• 2 tbsp. potato flour
• 100-200 ml water for the potato flour
• 500 ml water
• 300 ml whipping cream
• 1/2 tsp.,or as needed, brown soybased sauce color.
• 5 bay leaves
• finely chopped parsley to sprinkle on top

Serve with:

• boiled potatoes
• lingonberry jam, pickled beets, or pickled cucumber on the side.

Ingredients Swede Menu's Substitute Grillkrydda

• 1-3 tbsp. sea salt
• 1 tbsp. coarsely ground black pepper
• 1 tbsp. paprika
• 1 tbsp. celery seeds
• 1 tbsp. tomato powder
• 1 tsp. dried thyme
• 1 tsp. garlic powder
• 1 tsp ground cumin
• 1/2 tsp. ginger
• 1/2 tsp. cayenne pepper
• 1/2 tsp ground nutmeg

Directions

1. Cut meat into about 3cm thick cubes.
2. Coarsely chop onion into large pieces.
   Cut carrots into large pieces.
   Season the meat all around with "Grillkrydda".
3. Brown meat in butter in cast iron dutch oven.
   Mix potato starch with a little water and set aside.
4. Remove the meat from the pot.
   Pour 500 ml of water into pot, whisk and let it boil.
5. Add potato flour mix while whisking. Let it boil while whisking until it becomes thick enough.
6. Add the cream and whisk.
7. Add some browning while whisking when the sauce is thick enough.
8. Add meat and oinions
9. Add half the carrots and bay leaves.
10. Let it simmer gently on low heat with the lid on for about one hour while stiring now and then.
11. Add remaining carrots. Taste the sauce and add additional seasoning if needed.
12. Let it simmer for about half hour while giving it a stir now and then.
13. Add additional seasoning if needed and taste again after a while.
14. Sprinkle with parsley and serve the dish with boiled potaoes and pickled beets, pickled cucumber, or lingonberry jam on the side.

This dish is nicely paired with a glass of robust porter or a glass of milk.

Suggestion

Add additional vegetables at the same time you add meat, oinions, half the carrots and bay leaves. Cut the white part of one leek into thin slices, and cut red and green bellpepper into small pieces. It cannot be called Kalops anymore but it will be as tasty.

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Directions

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Serve with .

Lapkojs is a tasty meal to make with left over boiled meat. If you have ham or bacon, make Swedish Lapkojs. If you have beef, make Danish Lapskojs.

Ingredients - Swedish Lapskojs

• 100-125 grams boild bacon
• 4-5 potaoes (about 350 grams)
• 1/2 large onion
• 1 bay leaf
• 1 branch thyme
• 5 whole white pepper
• 5 whole allspice
• pork bouillon

Directions - Swedish Lapskojs

1. Cut meat into smaller pieces.
2. Peel potatoes and slice into thin slices.
   Peel onion and cut very thin slices.
   Place spices in spice bag.
3. Place all the ingredients in a pot.
   Add bouillon until it covers.
   Bring to a boil. Lower heat and let it lightly boil with the lid on until potatoes are fully cooked (about 25 minutes).
4. Remove from heat.
   Remove spice bag from pot.
   If it seems too much liquid remove some and put it aside.
   Mash meat, potato, and onion in the bouillon.
5. Whip the mashed mixture until smooth. Add more bouillon if needed.

Serve with pickled English cucumber or pickled red beets.

Ingredients - Danish Lapskojs

2 portions per 125-150 grams of beef

• 125-150 grams of boild beef
• 3-4 potaoes
• 1 carrot
• 1 celery
• strong beef bouillon

Directions - Danish Lapskojs

• Cut meat into small pieces (picture 7).
• Peel potatoes and slice into thin slices.
• Slice carrot and celery.
• Place meat and vegetables in a pot (8).
• Add bouillon until it covers.
• Bring to a boil.
• Lower heat and let it lightly boil with the lid on for about 25 minutes.
• Remove from heat (9).
• Mash meat, potato, carrot, and celery in the bouillon.
• Whip the mashed mixture until smooth (10).
• Add salt and white pepper to taste.
• Serve with pickled English cucumber or pickled red beets (11).

Bacon and Brown Swedish Beans is as a very traditional lunch. Substitute the Swedish Brown Beans with Pinto Beans, should you not be able to get Swedish Brown Beans.

Ingredients

4 portions. 6-8 portions if served with boiled potatoes.

• 400 ml dried Swedish brown beans (about 350 grams)
• 1500 ml water (about 6 cups)
• 3-5 tbsp. vinegar
• 4 tbsp. syrup
• 2 tbsp. potato flour
• 100-200 ml water for the potato flour
• 1-1.5 tsp. salt (optional)
• thick sliced center cut bacon

Directions

1. Place beans and water in a pot.
2. Let beans swell for minimum 12 hours.
3. Without replacing water, bring beans to boil and boil rapidly for about 15 minutes.
   Reduce the heat and simmer until cooked, between 1 hour 30 minutes and 2 hours 30 minutes. If you use pressure cooker, shorten the boiling time to about 20-30 minutes.
4. Add vinegar and syrup to taste.
5. Mix the potato starch with water and pour in while stirring into the boiling brown beans.
   Add salt to taste (optional).
6. Fry bacon to serve with the beans.

Some Swedes serve boiled potatoes with the bacon and beans. Usually served at lunch and paired with milk.

Warning

Eating beans can cause intestinal discomfort in some people.

Ingredients

4-6 portions

• 12-16 pit free prunes (about 100 grams)
• 200 ml dry white wine
• 2-3 tbsp. butter
• 600-800 grams natural pork loin, whole tenderloin
• 200 ml heavy whipping cream
• 1 tbsp. flour
• 2 tbsp. water
• salt to taste
• fresh grounded white pepper to taste

Directions

1. Let prunes soak in wine for a couple of hours.
2. Boil prunes in wine for 5 minutes.
3. Preheat oven to 225°C (430°F).
4. Panfry meat in butter but remove while still raw inside.
5. Slit the meat every 2-3 cm.
6. Place meat in buttered oven safe dish.
7. Stuff meat with boiled prunes. Place any leftover prunes on the side of the meat.
8. Add cream to wine and let it boil for 5 minutes.
9. Mix flour and water and add it to the cream wine mixture.
10. Let the sauce boil for another 5 minutes.
11. Add salt and white pepper to taste.
12. Pour sauce over meat and cook it ready in the oven, about 20 minutes.
13. Serve with boiled potatoes.

Ingredients

• 1.25-1.5 kilo Pork Baby Backribs or Spareribs
• 5-8 tbsp. Swede Menu's Seasoning

Ingredients - Swede Menu's Seasoning

• 1-3 tbsp. sea salt
• 1 tbsp. coarsely ground black pepper
• 1 tbsp. paprika
• 1 tbsp. celery seeds
• 1 tbsp. tomato powder
• 1 tsp. dried thyme
• 1 tsp. garlic powder
• 1 tsp ground cumin
• 1/2 tsp. ginger
• 1/2 tsp. cayenne pepper
• 1/2 tsp ground nutmeg

Directions

1. Preheat oven to 175°C (350°F)
2. Mix spices to make Swede Menu Seasoning.
3. Season meat on both sides.
4. Wrap in foil and place on shallow baking pan.
5. Roast until tender, 1.5-2 hours until internal temperature reaches 75°C (165°F)
6. Unrap foil and finish by broiling or grilling both sides until it reaches an internal temperature of 90°C (190°F), gets some color and and the meat kan easily be removed from the bones.
7. Serve with boiled potatoes and applesauce.